Ingredients:

  • 115g Cottage Cheese (2% fat)
  • 40g All purpose flour
  • 15ml Maple syrup
  • 1/2 tsp Baking powder
  • 1/2 tsp Pure vanilla extract
  • 30ml Egg white (1 large)
  • 12g Brown sugar
  • 1 tsp Ground cinnamon
  • 5g Melted butter
  • 15g Plain Greek yogurt
  • 1 tsp Powdered sugar
  • 1/2 tsp Milk

Instructions:

  1. Prep the cheese. Place the 115g of cottage cheese into a small blender and pulse until it is completely smooth and looks like thick cream.
  2. Combine wet ingredients. Pour the smooth cheese into your mug and stir in the 15ml of maple syrup, 1/2 tsp vanilla, and the 30ml egg white. Note: Whisking the egg white slightly beforehand adds extra air.
  3. Add dry ingredients. Fold in the 40g of flour and 1/2 tsp of baking powder until no streaks of white remain.
  4. Create the swirl. In a tiny separate bowl, mix the 12g of brown sugar, 1 tsp cinnamon, and 5g of melted butter until it forms a thick paste.
  5. Layer the flavor. Spoon half of the cake batter into the mug, then drop half of the cinnamon paste on top.
  6. Swirl the batter. Top with the remaining batter and the rest of the cinnamon paste, then use a toothpick to marble the two together until you see beautiful dark ribbons.
  7. Microwave the cake. Heat on high for 90 seconds until the top looks matte and slightly springy.
  8. Wait and rest. Let the mug sit in the microwave for 1 minute without opening the door. Note: This prevents the cake from collapsing due to sudden temp changes.
  9. Mix the glaze. While the cake rests, stir together the 15g Greek yogurt, 1 tsp powdered sugar, and 1/2 tsp milk.
  10. Garnish and serve. Pour the glaze over the warm cake until it starts to melt into the crevices.